Pesto Chicken Ravioli and Veggies is a quick and easy comfort food meal! This family favorite 30 minute meal is loaded with tender cheese ravioli, chicken bites, asparagus, cherry tomatoes and robust basil pesto.
When it comes to easy 30 minute meals, I am it’s biggest fan!
Seriously, I am totally crushing!!
That’s why this Pesto Chicken Ravioli and Veggies is my new favorite obsession.
What’s not to love about a skillet full of tender cheese ravioli all mixed up with some healthy veggies and bites of chicken?
Then… swirl it all around with some store-bought pesto and you have an easy comfort food meal ready and willing in under 30 minutes.
(drop mike!)
If you are looking for more easy healthier pasta dishes, you will want to check out my Pasta Primavera recipe. A-ma-zing!
pesto chicken ravioli and veggies
When I say this easy pesto chicken dinner is my latest love affair, I really do mean that.
I am a die hard ravioli and tortellini lover so this quick comfort food recipe is right up my alley.
Of course, I tend to eat 3 portions of those tender little pasta pockets so adding in the chicken and veggies is 100% a smart move.
And instead of pouring on the red sauce, I thought pesto would be a nice switchup and the best part of this entire chicken and ravioli dish???
Convenience ingredients!!!
You heard me right!!.. (read me right??) … whatever…
We are not sweating the hard stuff with this quick and easy chicken recipe. Nope!
We are letting our friendly supermarket do the work for us.
That means grab your fresh or frozen bag of ravioli. Pick up a container of store-bought pesto. Embrace that rotisserie chicken from your deli.
We are serving up a delicious, gourmet inspired, fast and furious, mouth-watering pesto chicken ravioli dinner with none of the hassle.
(sips wine and smiles)
why this pesto ravioli is the BEST
- Using convenience items cuts our time and trouble and allows us to serve up this amazing ravioli dinner in under 30 minutes.
- Adding chicken and veggies to this pesto ravioli encourages us all to make healthy fork choices instead of eating all the ravioli ourselves.
- Completely customizable, this pesto chicken dish can be made using tortellini, ravioli or flavored ravioli.
- Want to make pesto from scratch? Go for it! Don’t want to make pesto from scratch? This is your new favorite recipe!
- Forgot to take the chicken out of the freezer? Grab a rotisserie chicken from your local deli and relax!
- Protein and veggies with a little bit of carbs. Great way to balance!
To make this Pesto Chicken Ravioli and Veggies, you will need:
- Fresh or frozen cheese ravioli
- Pesto
- Rotisserie chicken
- Cherry tomatoes
- Garlic
- Lemon
- Parmesan cheese
- Salt / Pepper
- Olive oil
- Toasted pine nuts
how to make chicken ravioli and veggies
Start by bringing a large pot of water to boil and cook ravioli following package instructions. Drain and set aside.
Next, heat olive oil over medium high heat and adding trimmed asparagus. Stir to combine and cook for 5-7 minutes.
With the asparagus, stir in chopped or shredded rotisserie chicken and minced garlic. Cook for 1-2 minutes.
Stir the pesto in with the ravioli before transferring the ravioli to the skillet. Add in the halved tomatoes.
Add a squeeze of fresh lemon, salt and grated Parmesan and stir to combine. Sprinkle with toasted pine nuts.
Serve immediately.
pro tips for perfect pesto ravioli
- Don’t overcook your asparagus but cook to your liking. Five to seven minutes yields tender asparagus without it being so soft.
- Use any kind of ravioli you prefer. I use cheese but you can substitute with chicken ravioli, mushroom ravioli or even tortellini.
- Adding the squeeze of lemon brings freshness to the dish and a nice kick of acidity to balance the pesto and ravioli.
- Not a fan of asparagus? Use green beans or snap peas instead.
- Add pine nuts to a small skillet over medium high heat and cook for 2-3 minutes until warm and fragrant.
variations and adjustments
- Use any kind of ravioli or tortellini you prefer. Experiment with flavors like garlic, mushroom or chicken. You can even use homemade chicken ravioli in this pesto chicken recipe.
- I had a variety of cherry tomatoes on hand, use what you like. Any kind of tomatoes will work with this recipe.
- Can’t grab a rotisserie chicken? Substitute with one large chicken breast instead. Cut into bite size pieces, saute in the skillet for 5-6 minutes before adding in the asparagus.
- Want to add some heat? Stir in some red pepper flakes or cayenne pepper.
- Looking to add even more flavor to this pesto chicken dish? Add some cut up sun-dried tomatoes or sliced mushrooms.
- Add cut up red, green or yellow peppers to this dish or even zucchini or squash.
what do you serve with pesto chicken ravioli
- Salad is a great easy dish no matter what the meal. Serve this easy pesto chicken ravioli recipe along side a simple salad or bean salad.
- If you are eating ravioli, you might as well grab the bread too! Pick up a baguette or loaf of sourdough or even homemade Asiago cheese bread!
more ravioli and tortellini recipes
- Chicken Ravioli with Jalapeno Pesto
- Homemade Chicken Ravioli
- Pumpkin Ravioli in Apple Sage Butter Sauce
- Baked Tortellini Casserole
- Cheese Tortellini with Ham
Enjoy ♥ Heather
If you’ve tried this Pesto Chicken Ravioli and Veggie recipe, please don’t forget to rate the recipe and let me know how you it came out in the comments below.
Share a photo of your creation on FACEBOOK, INSTAGRAM or save it to PINTEREST and tag #AWICKEDWHISK. I can’t wait to see your work!
Pesto Chicken Ravioli and Veggies
Ingredients
- 20 ounces cheese ravioli
- 7 ounces basil pesto about 1 cup
- 1 rotisserie chicken, chopped or shredded
- 1 pint cherry or grape tomatoes, halved
- 3-5 cloves garlic, minced
- 1 pound asparagus, trimmed and cut
- 2 tablespoons olive oil
- squeeze of fresh lemon
- 1/4 cup grated Parmesan cheese
- 1/4 -1/2 teaspoon salt to taste
- 1/4 teaspoon pepper
- 1/4 cup toasted pine nuts
Instructions
- Start by bringing a large pot of water to boil and cook ravioli following package instructions. Drain and set aside.
- Next, heat olive oil over medium high heat and adding trimmed asparagus. Stir to combine and cook for 5-7 minutes. With the asparagus, stir in chopped or shredded rotisserie chicken and minced garlic. Cook for 1-2 minutes.
- Stir the pesto in with the ravioli before transferring the ravioli to the skillet. Add in the halved tomatoes. Add a squeeze of fresh lemon, salt and grated Parmesan and stir to combine. Sprinkle with toasted pine nuts. Serve immediately.
Notes
- Don't overcook your asparagus but cook to your liking. Five to seven minutes yields tender asparagus without it being so soft.
- Use any kind of ravioli you prefer. I use cheese but you can substitute with chicken ravioli, mushroom ravioli or even tortellini.
- Adding the squeeze of lemon brings freshness to the dish and a nice kick of acidity to balance the pesto and ravioli.
- Not a fan of asparagus? Use green beans or snap peas instead.
- Add pine nuts to a small skillet over medium high heat and cook for 2-3 minutes until warm and fragrant.
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